Recipe | Doc Crow's braised greens

Chef's note: The secret to great greens is the base. Start with bacon, onions and a mix of sweet and heat. Any kale or collards you add will be bold and hearty.

¼ pound bacon, minced

½ cup yellow onion, diced

¼ cup garlic, minced

4 quarts water

1½ cups apple cider vinegar

2 tablespoons brown sugar

¼ cup salt

½ tablespoon black pepper

¼ tablespoon Sriracha

1 tablespoon hot sauce

1 ham hock

2 pounds collard or kale greens, cleaned, trimmed and cut to 2 inches

In a large stockpot on medium-high heat, sauté bacon until lightly toasted, about two minutes. Add onion and sauté until golden brown, about three minutes. Add garlic and continue cooking until aromatic, about one minute. Add water, apple cider vinegar, brown sugar, salt, black pepper, Sriracha, hot sauce and ham hock; bring to a boil. Add greens; simmer for one hour, stirring occasionally. Use a slotted spoon to serve. Serves 6.